Quick & Easy

Sichuan eggplant, almond and wombok stir-fry

A delicious stir-fried salad with spicy Sichuan chilli for some heat.
sichuan eggplant, almond and wombok stir-fry



1.Stir-fry nuts in heated wok until browned lightly; remove from wok.
2.Heat oil in wok; stir-fry onion, garlic and chopped chilli until onion softens. Add eggplant and beans; stir-fry until tender. Add wombok; stir-fry until wilted.
3.Add pepper, stock, sauces and vinegar to wok; stir-fry until hot. Remove from heat; stir in basil. Serve sprinkled with nuts and sliced chilli.

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